Pull all of the ingredients into a large mixing bowl. I personally like to put the salt at the very bottom and then the flour, butter, sugar, beer, and yeast.
Mix together until all of the flour has been picked up by the beer, tip the dough onto a lightly floured counter and knead for 5 minutes. If the dough is sticking to the counter you may add a little more flour to dust the surface again.
Do not overdo it with the flour or you will end up with a dough that is too tight. Put the dough back in the bowl and let it rest for 1 hour.

Line a baking sheet with Parchment Paper. Tip the out onto your floured counter and shape it into a ball, use your palm to gently flatten it till it about 8 inches in diameter.
Take a sharp knife and cut a criss cross pattern across the top of the loaf and dust the loaf with some flour. Place it on the baking sheet and let it rise for 1-2 hours.

Pre heat your oven to 400 degree F
Bake the loaf for 30 minutes or until it is golden brown and has a nice hard crust. Place the loaf on a wire rack to cool